Monitoring of fermentation process of miso (soybean paste) using multichannel taste sensor

Takuji Imamura; Kiyoshi Toko; Shizuko Yanagisawa; Takashi Kume

doi:10.1016/S0925-4005(97)80136-0

Monitoring of fermentation process of miso (soybean paste) using multichannel taste sensor

Takuji Imamura, Kiyoshi Toko, Shizuko Yanagisawa, Takashi Kume

Electronic Devices

Research output: Contribution to journal › Article › peer-review

44 Citations (Scopus)

Abstract

The change in the taste of miso (soybean paste) in the course of the fermentation process has been studied using a multichannel taste sensor, which utilizes lipid membranes as a transducer of taste substances. It is found that the response potentials of membranes made of dioctyl phosphate and oleyl amine increase linearly with the number of days of fermentation of miso, while they show only a slight increase for ripe miso products. The amino-acid contents and titratable acidity also increase with length of fermentation; high correlations between the sensor output and these quantities are pointed out. Therefore, the fermentation of miso can be easily monitored using the taste sensor.

Original language	English
Pages (from-to)	179-185
Number of pages	7
Journal	Sensors and Actuators, B: Chemical
Volume	37
Issue number	3
DOIs	https://doi.org/10.1016/S0925-4005(97)80136-0
Publication status	Published - Dec 1996

All Science Journal Classification (ASJC) codes

Electronic, Optical and Magnetic Materials
Instrumentation
Condensed Matter Physics
Surfaces, Coatings and Films
Metals and Alloys
Electrical and Electronic Engineering
Materials Chemistry

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Monitoring of fermentation process of miso (soybean paste) using multichannel taste sensor

Abstract

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